Homemade Naan Bread (2 Ingredients)
Make easy homemade naan bread with just 2 ingredients! This quick naan recipe uses self-rising flour and yogurt—no yeast needed. Ready in 20 minutes!
You know what? I never thought I’d be making naan bread on a random Tuesday evening until I discovered this ridiculously simple trick. The first time I pulled a golden, pillowy piece of homemade naan from my skillet, I actually did a little dance in my kitchen—much to my family’s amusement!
This easy homemade naan bread recipe is about to become your new weeknight hero. We’re talking just two main ingredients (yes, really!), no yeast fussiness, and warm, tender flatbread in about 20 minutes from start to finish.
If you’ve been intimidated by bread-making or thought gluten-free naan was impossible without a laundry list of ingredients, this simple naan bread recipe is here to prove otherwise. It’s perfect for scooping up curries, wrapping around grilled chicken, or honestly just slathering with butter and enjoying straight from the pan.
Table of Contents
Homemade Naan Bread (2 Ingredients)
Equipment
- Mixing bowl
- Cast-iron skillet or non-stick frying pan
- Rolling Pin
- Kitchen scale (optional)
Ingredients
- 250 grams self-rising flour (gluten-free if needed) plus extra for dusting
- 250 grams plain unsweetened yogurt
- ½ teaspoon salt
Optional for Serving
- melted butter or ghee for brushing
Instructions
- In a mixing bowl, combine the self-rising flour, salt, and yogurt. Mix everything together with a spoon or your hands until a shaggy dough forms. Transfer the dough onto a clean surface dusted generously with flour to prevent sticking.
- Knead the dough for about 5-7 minutes until it becomes smooth and slightly elastic. You’ll know it’s ready when it stops being super sticky and feels soft like playdough. If it’s still tacky, dust with a bit more flour as you knead.
- Divide your smooth dough into six equal portions. Roll each portion between your palms to form a ball, then use a rolling pin to flatten each ball into the classic oval naan shape, about 1 cm (roughly 1/2 inch) thick.
- Heat a cast-iron skillet or non-stick frying pan over medium-high heat—no oil needed. Once the pan is properly hot, carefully place one naan in the center.
- Cook each naan for about 2-3 minutes per side, watching for gorgeous golden-brown spots and slight puffing. Flip with tongs or a spatula and cook the second side until equally golden.
- Once cooked, transfer to a plate and brush each warm naan generously with melted butter or ghee if desired. Stack them as you go and keep covered with a clean kitchen towel to maintain softness. Serve immediately while warm.
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| Self-rising flour (gluten-free if needed) | 250 grams (about 2 cups), plus extra for dusting |
| Plain unsweetened yogurt | 250 grams (about 1 cup) |
| Salt | ½ teaspoon |
Optional for serving: melted butter or ghee for brushing
Instructions
Prepare and Knead the Dough
In a mixing bowl, combine the self-rising flour, salt, and yogurt. Mix everything together with a spoon or your hands until a shaggy dough forms—it’ll look rough at first, but trust the process! Transfer the dough onto a clean surface dusted generously with flour to prevent sticking.
Knead the dough for about 5-7 minutes until it becomes smooth and slightly elastic. You’ll know it’s ready when it stops being super sticky and feels soft like playdough. If it’s still tacky, dust with a bit more flour as you knead.
Shape the Dough
Divide your smooth dough into six equal portions—I like to use a kitchen scale for precision, but eyeballing works perfectly fine too. Roll each portion between your palms to form a ball, then use a rolling pin to flatten each ball into the classic oval naan shape, about 1 cm (roughly ½ inch) thick.
Don’t stress about making them perfectly uniform! Homemade naan bread has that beautiful rustic charm, and slight variations in thickness actually create lovely textured bites.
Cook the Naan
Heat a cast-iron skillet or non-stick frying pan over medium-high heat—no oil needed for this naan bread recipe. Once the pan is properly hot (test by sprinkling a few drops of water; they should sizzle immediately), carefully place one naan in the center.
Cook each naan for about 2-3 minutes per side, watching for those gorgeous golden-brown spots and slight puffing. You’ll see beautiful bubbles forming and char marks appearing—that’s exactly what you want! Flip with tongs or a spatula and cook the second side until equally golden.
Serving Homemade Naan
Once your quick naan is cooked through and beautifully spotted, transfer it to a plate. Man, oh man, this is when the magic happens—brush each warm naan generously with melted butter or ghee if you’re feeling indulgent (highly recommended!).
Stack them as you go and keep covered with a clean kitchen towel to maintain that soft, pillowy texture. Serve immediately while they’re still warm for the ultimate experience, perfect alongside your favorite creamy gluten-free chicken Alfredo or hearty soup.
Substitutions
Using Different Flours
If you can’t find self-rising flour, you can easily make your own by combining all-purpose gluten-free flour with baking powder and salt according to professional baking ratios from King Arthur Baking. For every cup of flour, add 1½ teaspoons baking powder and ¼ teaspoon salt. Mix thoroughly before using in your naan bread recipe sour cream variation.
Yogurt Alternatives
Greek yogurt works beautifully in this recipe and actually creates an even richer, thicker dough. Sour cream is another fantastic substitute—hence the popular naan bread recipe sour cream version many people search for! Use the exact same measurements, and you’ll get equally delicious results with a slightly tangier flavor.
For dairy-free needs, coconut yogurt or cashew-based yogurt can work, though the texture may be slightly different. Choose unsweetened varieties and be prepared to adjust flour amounts slightly if your dairy-free yogurt is thinner than regular yogurt.
Troubleshooting
Dough Too Sticky
If your simple naan bread recipe dough feels impossibly sticky and won’t come together, don’t panic—this usually means your yogurt had higher moisture content. Simply add flour one tablespoon at a time, kneading between additions, until the dough becomes manageable. The humidity in your kitchen can also affect this, so trust your hands more than exact measurements.
Naan Not Puffing
While puffing creates those beautiful air pockets, it’s not essential for delicious naan. Make sure your pan is properly preheated before adding the dough—a too-cool surface prevents proper rise. Rolling your naan slightly thicker (closer to 1 cm) and ensuring even thickness throughout also helps encourage puffing during cooking.
Burning Before Cooking Through
If you’re getting dark spots before the naan cooks completely, your heat is too high. Lower the temperature to medium and give each side a bit more time—about 3-4 minutes instead of 2-3. Cast iron retains heat differently than non-stick, so you may need to adjust your flame accordingly.
Storage and Meal Prep
Store leftover naan in an airtight container or zip-top bag at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months, placing parchment paper between each piece to prevent sticking.
To reheat, warm individual pieces in a dry skillet for about 30 seconds per side, or wrap the whole stack in foil and heat in a 350°F oven for 10 minutes. You can also make the dough ahead, portion it, wrap tightly, and refrigerate for up to 24 hours before rolling and cooking—perfect for busy weeknight prep!
Serving Suggestions
This easy homemade naan bread is incredibly versatile and pairs beautifully with so many dishes. Serve it alongside flavorful gluten-free Persian lentil soup for a cozy dinner, or use it to scoop up your favorite curry, dal, or hummus.
Try it for breakfast too—split one open and fill it with scrambled eggs and cheese for a quick breakfast wrap. My kids love using these as personal pizza bases topped with marinara and mozzarella. Honestly, once you master this quick naan recipe, you’ll find yourself making it for everything from Taco Tuesday to Thanksgiving dinner!
Variations
Garlic Butter Naan
Melt 3 tablespoons butter with 2 minced garlic cloves and a pinch of dried parsley. Brush this aromatic mixture generously over your hot naan immediately after cooking for restaurant-quality garlic naan at home. The garlic infuses into the bread while it’s still warm, creating irresistible flavor.
Herb and Cheese Naan
Knead 2 tablespoons of finely chopped fresh cilantro or parsley and ¼ cup grated Parmesan directly into your dough before dividing. The cheese adds richness and creates beautiful golden patches when the naan cooks. This variation is especially popular with kids who might be hesitant about plain flatbread.
Sweet Cinnamon Naan
Well… this might sound unconventional, but trust me on this one! Add 1 tablespoon sugar and 1 teaspoon cinnamon to your dough, then brush the cooked naan with honey butter for a dessert-style treat. It’s surprisingly delicious and makes an unexpected breakfast option that feels indulgent but uses your reliable recipe naan bread base.
Homemade Naan Bread (2 Ingredients) FAQs
Can I make this naan bread recipe without self-rising flour?
Absolutely! You can create your own self-rising flour substitute by mixing regular all-purpose gluten-free flour with baking powder. For this simple naan bread recipe, combine 250 grams flour with about 3 teaspoons baking powder and your ½ teaspoon salt, mixing thoroughly before adding the yogurt.
What’s the best yogurt to use for this quick naan recipe?
Plain, full-fat yogurt works best and creates the most tender texture. Greek yogurt is an excellent choice because its thicker consistency makes the dough easier to handle. Avoid flavored or sweetened yogurts as they’ll affect the taste and texture of your homemade naan bread.
How do I know when the naan is fully cooked?
Your naan bread recipe sour cream or yogurt version is done when both sides have golden-brown spots and the bread feels firm yet slightly soft when gently pressed. If you’re unsure, you can tear one open to check—it should look cooked through with no raw dough visible. The whole process takes just 4-6 minutes per naan.
Why is my naan turning out tough instead of soft?
Tough naan usually results from over-kneading the dough or cooking it too long. Knead just until smooth (5-7 minutes maximum), and watch your cooking time carefully. According to research on yogurt’s baking properties, the lactic acid in yogurt naturally tenderizes the dough, so overworking counteracts this benefit.
Can I use this recipe to make larger naan?
You definitely can! Just divide the dough into four portions instead of six for bigger pieces of naan. Roll them slightly thinner and increase cooking time by about 1 minute per side to ensure they cook through completely. Larger naan bread works wonderfully for wraps or serving family-style at dinner.
This easy homemade naan bread proves that incredible flavor doesn’t require complicated techniques or endless ingredients. With just self-rising flour and yogurt, you’re creating restaurant-quality flatbread that’ll make you feel like a total kitchen rockstar. Whether you’re gluten-free by choice or necessity, this recipe delivers that authentic naan experience without any fuss—and isn’t that what home cooking should be all about?
The next time you’re craving fresh, crusty gluten-free French baguette vibes but need something faster, remember this trusty two-ingredient wonder. Happy cooking, friends!
